recipes

Lemon mayonnaise

JOY journal

“Chic is a kind of mayonnaise — either it tastes or it doesn’t.” Karl Lagerfeld, German designer

This is so simple, it’s hardly a recipe. But, I started making it about a month ago and it’s such a burst of sunshine and spring I had to share it.

Think of using it on any wrap or sandwich where regular mayo would work or atop steamed veggies such as broccoli or asparagus. Yum.

Lemon Mayo

Combine 6 Tablespoons of jarred mayonnaise (vegan or non-vegan), the finely minced zest of one lemon and the juice of the same. Stir until smooth.

Use what you like and store the rest in the refrigerator for up to a week — re-stirring if needed to achieve creaminess.

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Published by JOY journal

After a long career writing for local newspapers — and, on rare occasions, for publications such as The Washington Post — Nora is enjoying a second wind as an innkeeper. She still blogs and does writing projects of special interest. She lives in Appalachia with her husband and a dog named Finn, who is beside himself with joy when the family's daughters have college breaks.

23 thoughts on “Lemon mayonnaise”

    1. 🙂 For some reason — well, laziness — I always do sriracha mayo if I’m assembling wraps in the a.m. for lunch boxes. I am too sleepy to squeeze lemons! I hadn’t thought about cilantro and lime. I will definitely try that.

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